I have been holding on to the post for a VERY long time. Typing up the recipe has been on my to-do list for at least two months oops. This was a staple for us during the colder weather. It is a rich and filling gluten- and grain-free lasagna. I am thinking about trying to make it in my crockpot to see if it can become a very hands-off recipe (minus the preparation, of course).
**Want a meatless version? Omit the ground meat and substitute another 20-30 white or baby bella mushrooms (or others, shitake mushrooms are delish)
- 1 lb ground meat of your choice. We used turkey, but this would be delicious with beef, bison, or lamb.
- 1 Tbsp coconut oil
- garlic: 2 tsp diced
- 10-12 baby bella mushrooms, diced or sliced
- 1 medium onion diced, yellow or red
- 1 large carrot, shredded or diced
- 2 tomatoes diced (or a can of stewed or diced tomatoes)
- 1 large butternut squash (or the necks from 2 squashes), sliced. You can use a mandoline to achieve more noodle-like slices. We stick with the half-circle pieces.
- at least one large jar of tomato/pasta sauce. We like saucy lasagna, so we used between 1.25 and 1.5 jars
- nutritional yeast-as much as needed for layering
- Seasoning: red pepper, basil, oregano, paprika, parsley, thyme
- optional: drizzle of honey
- Heat the coconut oil in a large skillet, and add the ground meat.
- When the meat is approximately half cooked, add the garlic, diced onion, and diced or shredded carrots.
- Once the onions and carrots begin to soften, add the diced mushrooms.
- When the meat is fully cooked, add the diced tomatoes and 3/4 of one jar of sauce to the pan. Season to your liking with red pepper, basil, oregano, paprika, parsley, and time. Taste as you go (because the meat is now cooked)!
- If you like, you can add a drizzle of honey to cut the acidity of the sauce.
- In a 9×13 pan, start with a layer of sauce.
- Place the sliced butternut squash on top of the sauce in any formation that will cover the whole pan. I cut up some of the half-circles to lay down in the empty holes that appeared.
- Next, layer the meat sauce.
- Sprinkle nutritional yeast over the meat.
- Layer squash, meat sauce, and nutritional yeast until the pan is nearly full. I usually get a total of two meat sauce layers.
- Top with squash, plain tomato sauce, and nutritional yeast.
- Cover with foil.
- Bake at 350 degrees for 45-60 minutes. The lasagna is ready when you can easily pierce the squash with a fork.
- Let cool for a few minutes before serving if you would like the pieces to hold together. Otherwise, be careful, but dig in 🙂